3. Remove the dough and knead until smooth on a lightly floured surface. Cut the dough into four even pieces, flatten. Run the dough through the pasta rolling attachment (or other pasta rolling device) on level 1 a couple of times. Then change to level two and run through once. Change to level three and run through once. Then run through level four once and lastly at level five once. Set aside. Change the attachment to the linguini pasta cutter. Or roll the dough like a swiss roll and cut with a sharp knife to your liking.

4. Run the dough using the linguini fine pasta cutter attachment or cut by hand to your choice of pasta style.

1. A)Heat your pan on medium/high heat and add the vegetable oil. Heat until the oil is very hot. Add the garlic and peppercorns. Stir constantly to avoid burning. B)When the garlic turns golden, add the onions, C) then add the shrimp. D)Cook for about 1 minute until shrimp turns pink. E)Add cooked basil linguine, add a little bit of water if it seems dry and cook. F) Add the soy sauce, sugar, oyster sauce, fish sauce, tomatoes and stir, mixing well. Add the basil and vinegar and mix well until basil wilts.